Ingredients

• 3 avocado, halved and pitted
• 1 lime, juiced
• 1 cup Roma tomato, diced
• 0.5 white onion, finely diced
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 pound fresh tomatillo, husked and diced
• 0.5 white onion, finely diced
• 1 jalapeño, minced
• 2 tablespoon fresh cilantro, chopped
• 0.5 teaspoon salt
• 1 pound Roma tomato, diced small
• 0.25 white onion, finely diced
• 1 jalapeño, minced
• 3 tablespoon fresh cilantro, chopped
• 1 lime, juiced
• 0.5 teaspoon salt
• 8 ounce white Oaxaca cheese, diced
• 4 ounce cotija cheese, crumbled
• 0.5 cup Mexican crema
• 2 jalapeño, sliced
• 2 tablespoon fresh cilantro, chopped
• 12 ounce tortilla chips
• 2 lime, cut into wedges

Steps

1. Prepare the guacamole: Cut avocados in half lengthwise, remove the pit, and scoop the flesh into a small bowl.
2. Mash the avocado with a fork until you reach your desired consistency (chunky or smooth).
3. Squeeze lime juice over the mashed avocado and stir to combine and prevent browning.
4. Add 1 cup diced Roma tomatoes, 1/2 white onion (finely diced), and 1/4 cup chopped cilantro to the avocado.
5. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; fold gently to combine.
6. Transfer the guacamole to a small serving bowl and set aside.
7. Prepare the salsa verde: In a second small bowl, combine diced tomatillos, 1/2 white onion (finely diced), 1 minced jalapeño, and 2 tablespoons chopped cilantro.
8. Season the salsa verde with 1/2 teaspoon salt and stir until combined.
9. Set the salsa verde aside.
10. Prepare the pico de gallo: In a third small bowl, combine 1 pound diced Roma tomatoes, 1/4 white onion (finely diced), 1 minced jalapeño, and 3 tablespoons chopped cilantro.
11. Squeeze juice from 1 lime over the pico de gallo and season with 1/2 teaspoon salt; stir gently to combine.
12. Set the pico de gallo aside.
13. Prepare the queso fundido: In a microwave-safe bowl, combine 8 ounces diced white Oaxaca cheese, 4 ounces crumbled cotija cheese, and 1/2 cup Mexican crema.
14. Microwave the cheese mixture on high for 2 minutes.
15. Stir the mixture well; if not fully melted, microwave for an additional 1 minute in 30-second intervals, stirring between each interval.
16. Top the hot queso fundido with sliced jalapeños and 2 tablespoons chopped cilantro.
17. Carefully transfer the queso fundido to a shallow serving dish (it will remain warm for 10–15 minutes).
18. On a large wooden board or serving platter, arrange the three bowls of dips in a triangle pattern, leaving space between them.
19. Arrange tortilla chips around and between the bowls in overlapping rows.
20. Scatter lime wedges around the platter and garnish with fresh cilantro sprigs.
21. Serve immediately, encouraging guests to use chips to scoop each dip.